To roast the potatoes: Preheat the oven to 400 degrees F.
Heat a large ovenproof skillet over medium-high heat. Add the oil, potatoes, salt and pepper. Transfer the skillet to the oven and roast the potatoes until they begin to color, about 10 minutes. Turn the potatoes over, add the herbs de Provence and continue cooking until the potatoes are tender, about 7 minutes more. Set the potatoes aside to cool.
To prepare the salad: Wrap the peeled garlic cloves in aluminum foil and roast in a 400 degree F oven until soft, about 15 minutes. Cool slightly then mash the garlic to a paste adding a tablespoon or 2 of olive oil. Set the garlic paste aside.
Blanch the haricots verts in boiling salted water, until crisp but tender, about 4 minutes. Refresh the beans in an ice bath, then set aside.
Boil the quail eggs in salted water for 2 minutes and 15 seconds. Shock them in an ice bath, peel, and set aside.
To prepare the balsamic vinaigrette: Whisk 1 tablespoon of Dijon mustard with the balsamic vinegar and a pinch each of salt and pepper. Slowly whisk in 3/4 cup olive oil. Add minced thyme and shallots.
To prepare the caper vinaigrette: Whisk 1 tablespoon of Dijon mustard with the grain mustard, red wine vinegar and a pinch each of salt and pepper. Slowly whisk in 3/4 cup olive oil. Mix in the capers, shallots, and minced thyme.
To finish the salad: Season the tuna on both sides with salt and pepper. Heat and oil a grill or cast iron pan and sear the tuna on both sides (the tuna is best rare¿the cooking time will depend upon the thickness of the pieces).
In a large mixing bowl, combine the tomatoes, tatsoi, haricots verts, potatoes, and olives. Dress the salad with balsamic vinaigrette and season with salt and pepper, to taste. Arrange the salad on 4 plates. Spread the toast with garlic puree. Put a piece of toast on each salad and place a piece a tuna on top. Spoon caper vinaigrette over the tuna, garnish with a quail egg, season with salt and pepper and serve.
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